Skip to main content

Bubble and Squeak


No, this isn’t what happens when you’ve imbibed too much!  It is the name of a dish whose origin is unclear; however, it is definitely British.  There are so many theories about the name, but it probably has to do with the noises emitted while the cabbage is bubbling in the water and then squeaks in the skillet with the sausage.  Bubble and squeak was popular during World War II as it was a good way to use leftovers during the time when most food was rationed.

It is really one of the earliest forms of recycling; a traditional British dish that took leftovers from Sunday dinner and re-invented them into a tasty meal for Monday.  I love the combination of the 3 ingredients wrapped up in one dish.  Potatoes and cabbage absolutely is a perfect pair and the sausage just spices things up for more flavors. 

With the addition of eggs, the Brits eat bubble and squeak for breakfast as well as dinner.  It sounds great to me and a meal perfect for any time.  Bubble and squeak does not take a lot of effort, and it's high on goodness!



Bubble and Squeak:

Ingredients:

4 medium potatoes, peeled and quartered
1 small head cabbage
1 pound pork sausage links
Salt and pepper

Method:

About 45 minutes to an hour before serving:
Place potatoes and cabbage in pan of water, bring to a boil.  Reduce heat to medium, cover and cook 20-25 minutes, until cooked and tender, drain well.
Meanwhile in large skillet over medium heat, cover and cook sausage links in 3 tablespoons of water for 5 minutes. 
Remove cover and brown sausage well on all sides, around 15 minutes.
Add cooked potatoes, cabbage, salt and pepper to sausage and cook 5 minutes, until vegetables are well heated, occasionally turning all with a spatula. 
Place on platter and serve.

Pam’s note:  I place the potatoes and cabbage on the bottom of the skillet to get a bit of a crust from the sausage. 

This will absolutely fill your tummy up and make you bubble and squeak with delight when you eat it, even if you aren’t British!


Comments

  1. That looks so good. My husband would love it.

    ReplyDelete
  2. FAS, it is good, just plain comfort food for a cold winter day! Thanks for stopping by!

    ReplyDelete
  3. i've heard of this dish many times but i never actually knew what it was! i feel silly now, knowing that it's simply taters, cabbage, and sausage. truly, those three combine to form an a-plus breakfast in any way!

    ReplyDelete
  4. Grace, LOL! It is just pretty common comfy food, and for me the taters make it awsome! Try it on a cold winter night, with lots of snow, like we're having now. It warms the soul!

    ReplyDelete
  5. I can't believe I have never heard of this before. It has all of my favorite ingredients. Can't wait to try it. Thats my kind of comfort food!

    ReplyDelete
  6. I have heard of this dish, but had no idea what it was- it's just great tasting comfort food, I'd say!
    Thanks for stopping by my blog!

    ReplyDelete
  7. I've never had this before. Sounds interesting though.

    ReplyDelete
  8. T Chef, Lynda and Esi: I'm glad you like the sound of it! Try it, it's really good and filling too!

    ReplyDelete
  9. I have heard of this, but never made it. In fact I have Emma Bridgewater dishes that have Bubble and Squeak written on them. I will def have to try this recipe from across the pond!

    ReplyDelete
  10. Following nearly a lifetime of reading "English" authors...this, is bubble and squeak! Thanks for the visuals.

    ReplyDelete
  11. MTM: Kind of funny since you're across the pond! Hope you try it!

    ReplyDelete
  12. Corgidogmama: At last you know! Glad I helped you out! It's just another great comfort dish!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews